Cantonese Beef and Broccoli

Preparation time: 40 min Cooking time: 15 min Serves: 6


I haven't had this in years, since I stopped really eating meat, but it was a total childhood favorite of our whole extended family. However, I make no claims as to its Cantonese authenticity!


  • 2/3 lb. flank steak (or other tender beef)
  • 1/2 lb. broccoli
  • 1 teaspoon cornstarch
  • 1/3 cup water
  • 7 tablespoons vegetable oil
  • 1 garlic clove, crushed (or more, to taste)
  • 1 teaspoon salt
  • 1/2 teaspoon soy sauce
  • 3 tablespoons chicken broth
  • 1/4 teaspoon black pepper
  • Marinade:
  • 1 teaspoon dry sherry
  • 1/2 teaspoon baking soda
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon sesame oil
  • 1/4 teaspoon sugar
  • cooked rice


Use a cleaver to slice beef across the grain and at an angle, into thin strips. Mix marinade ingredients and pour into a Ziploc bag along with beef strips; mix well. Let stand 30 minutes.

Cut broccoli into pieces. Dissolve cornstarch in water to make a paste; set aside. Heat 6 tablespoons oil in a wok over high heat for 1 minute. Stir-fry marinated beef until very lightly browned. Remove beef, draining well over wok; set aside.

Add 1 tablespoon oil if needed. Heat for 30 seconds. Add broccoli. Stir-fry for 5 minutes. Add cornstarch paste, salt, soy, broth, and pepper. Stir-fry until sauce thickens slightly. Add cooked beef and mix well. Remove from wok and arrange on a platter. Serve with cooked rice.

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